Armenia is an incredibly hospitable country with delicious cuisine, a fragrant bread called lavash, and a remarkable cave dating back over 6,000 years, wrote traveler and renowned English cookery author Simon Majumdar in Sauté magazine.

Majamdar spent several days in Armenia and saw not only its capital, Yerevan, but also the country's main landmarks.
"Armenia is an amazing country with wonderful cuisine that deserves more attention. We were also lucky enough to see the Areni-1 wine cave. The very first winery was here, and it's up to 6,000 years old," Majumdar wrote.

Majamdar recounted that after visiting the cave, he was treated to a delicious lunch by the owner of a restaurant in Areni. The meal was prepared in front of the guest on a wooden table, with women cutting salad ingredients and moistening dry lavash bread with water. Meanwhile, the host carefully seasoned the pieces of meat for the shashlik with salt, pepper, and paprika.

"Khorovats was cooked in a tonir (tandoor) at a temperature of about 330 degrees Celsius," writes Majamdar.
The hosts also taught Majamdar how to make the famous Armenian brtuch (stuffed lavash). He wrapped herbs and string cheese in the lavash, adding a spoonful of matsun.

"Getting carried away with the brtuch, I forgot about the shashlik," writes Majamdar.

However, he also wrapped pieces of shashlik with herbs in the brtuch. After his trip to Armenia, he already knows what the best food he's ever had is.